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BRUSSELS SPROUTS - Garlic-Roasted Brussels Sprouts with Mustard Sauce
Nb persons: 6
Yield:
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| Garlic-Roasted Brussels Sprouts with Mustard Sauce Taste of Home Magazine Ingredients | |
| 1-1/2 pounds | fresh Brussels sprouts, halved |
| 2 tablespoons | California Olive Ranch® Olive Oil |
| 3 | garlic cloves, minced |
| 1/2 cup | heavy whipping cream |
| 3 tablespoons | Dijon mustard |
| 1/8 teaspoon | white pepper |
| Dash | salt |
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Directions
Place Brussels sprouts in an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat.
Bake, uncovered, at 450° for 10-15 minutes or until tender, stirring occasionally.
Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook for 1-2 minutes or until slightly thickened. Spoon over Brussels sprouts. Yield: 6 servings.
Originally published as Garlic-Roasted Brussels Sprouts with Mustard Sauce in Country Woman October/November 2011, p27
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